Thursday, September 8, 2011

Nourishing and Decadent Torte

There are times when you just have to have a slice of decadence! Here is my Almond Torte with Tofu Chocolate Mousse Frosting. This dessert will tantalize your taste buds and leave your Guest begging for more, or at least your Recipe!



Almond Torte with Tofu Chocolate Mousse Frosting

DRY INGREDIENTS:
2 3/4 cups unbleached white flour, sifted
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon fine sea salt
1 cup ground almonds

WET INGREDIENTS:
1 cup So Delicious vanilla coconut milk
1 cup grade B Vermont maple syrup
1/2 cup sunflower oil
1 tablespoon almond extract
1 teaspoon vanilla extract
1 teaspoon apple cider vinegar

METHOD:

Heat oven to 350 degrees. Line a 10-inch spring-form pan with parchment, then oil.
Mix all wet ingredients and all dry ingredients separately, then combine. Be careful not to over mix or the sponge will become tough.
Bake for 30 minutes, or until your cake is golden and a skewer comes out clean.
Remove from oven and let cool for 30 minutes. Remove from pan and let cool for another hour. Carefully slice through cake horizontally to form two layers.

FROSTING INGREDIENTS: 
1 1/2 cups semi-sweet chocolate chips

2 12-ounce packages of silken extra-firm or firm Mori-Nu tofu
2 tsp Vanilla extract

Using a double boiler, bring water to boil in saucepan and fix a mixing bowl that fits in saucepan to melt the chocolate chips.

METHOD:

Process tofu in a food processor till it resembles a smooth cream 
You may need to scrape down the sides of the bowl to be sure the tofu is completely blended
When chocolate chips are melted, pour into tofu cream and continue blending in food processor


PRESENTATION:
Frost bottom layer of cake 
Put top layer back in place 
Frost top layer and finish by frosting the cake's parameter 

Decorate the parameter of cake with sliced or ground almonds 
and pipe swirls of the Tofu Mousse around edge if you like! 

Bon App├ętit!

2 comments:

  1. OMG, Jillian, that looks incredible! (Is that photo actually of your torte?) If so, I'm inspired and amazed!

    ReplyDelete